Category Archives: Stew

Kompot (Polish Fruit Stew)

13 Sunday Dec 2009

Posted by in Dessert, Recipe, Stew

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Kompot is a traditional Polish dessert made from a combination of fresh and dried fruit. The dish is typically served at room temperature or cold.

INGREDIENTS

  • 2-3 medium apples, peeled, cored and diced
  • 1 large organic orange, washed well, sliced and then quartered
  • 6 oz dried apricots, halved
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 1/4 to 1/2 cup sugar

DIRECTIONS

  1. Combine all ingredients in a medium to large saucepan. Add enough water to cover the fruit.
  2. Bring to a boil, then simmer until apples are just tender.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.

Barszcz (Eastern European Beet Stew)

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Stew

≈ 2 Comments

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This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.

INGREDIENTS

  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper

DIRECTIONS

  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.

Mexican Lentil Stew

12 Monday Oct 2009

Posted by in Dinner, Entree, Lunch, Recipe, Stew

≈ 4 Comments

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This is a scrumptious, hearty and medium spicy stew and a great way to use a lot of winter greens, jalapenos, and random autumn vegetables. Use french lentils instead of regular, because they hold their shape better and have a nice firm texture. Served with buttered cornbread, drizzled with honey.

MexicanLentilStew

INGREDIENTS

  • 2 tbsp EVOO
  • 1 large sweet onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium orange bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 3 fresh jalapenos, seeded, and minced
  • 1 long red fresh hot pepper, seeded and minced
  • 2 small, fresh very dark jalapeno peppers, seeded and minced
  • 4-8 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 medium potatoes, cut into ¼ inch cubes
  • ½ bunch cilantro, rinsed and chopped
  • ½ bunch flat leaf parsley, rinsed and chopped
  • 7 cups chicken broth
  • 2 cups water
  • 2 cups French lentils
  • 2 bay leaves
  • 4 links, already cooked andouille chicken sausage (such as Trader Joe’s), sliced
  • 1 medium bunch red swiss chard, rinsed and chopped
  • 1 large bunch mustard greens, rinsed and chopped
  • tbsp balsamic or red wine vinegar

DIRECTIONS

  1. Heat EVOO in a large stock pot over medium-high heat. Add chopped onions, bell peppers, jalapenos, and other hot peppers. Saute 5-10 minutes, stirring occasionally until they begin to brown.
  2. Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
  3. Add broth, water, lentils, parsley, cilantro, potatoes, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Meanwhile, brown sliced sausage in a sauté pan over medium-high heat. Add to stew. Pour about ½ cup stew liquid into sausage pan and stir, until browned bits have been removed. Add this liquid back to the stew.
  4. When 20 minutes is up, add swiss chard and mustard greens to stew. Stir well, and bring to a boil. Cover, reduce heat and simmer for an additional 5-10 minutes until potatoes and lentils are tender.
  5. Stir in vinegar and season with salt and pepper to taste.

Fall Vegetable Stew

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Stew, Vegan, Vegetarian

≈ 3 Comments

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This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

  • 3 tbsp EVOO
  • 2 cups chopped red or yellow onions
  • 3-6 cloves of garlic, minced
  • 4 bay leaves
  • 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
  • 2 tbsp Old Bay Seasoning
  • 14.5 oz can of diced tomoatoes (such as Muir Glen)
  • 1 medium butternut squash (can also use sweet potatoes), peeled and diced
  • 3 potatoes, peeled, and diced
  • 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
  • 2 cups water
  • 1 bunch greens (used mixture of collard greens and bok choy)
  • 1 quart container of green/purple beans, eat bean cut in thirds
  • 1 cup chopped red bell peppers (about 1-2 bell peppers)
  • 1 medium golden zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)

DIRECTIONS

  1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
  2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
  3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
  4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.
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